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Savory Minute Steaks and Potatoes


Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger

Whenever I make this recipe it reminds me of my mother’s cooking. She always added bay leaves to her roasts which made the house smell heavenly. I adapted her recipe for minute steaks but it works great on a French roast too! I hope you enjoy this warm and satisfying dish as much as I did as a kid. Now my kids won’t let me make it any other way!



  • 1 large Spanish onion diced
  • 2 Tbsp oil
  • 6 large minute steaks rinsed and patted dry
  • 2 Tbsp onion soup mix
  • salt pepper garlic and paprika to taste
  • Montreal steak spice to taste
  • cooking spray
  • ¾ cup water
  • 1½ Tbsp red cooking wine
  • 2–3 bay leaves
  • 20–25 baby carrots
  • 3 unpeeled Idaho potatoes scrubbed cleaned and cut into wedges

In a large pot sauté onion in oil until soft and golden.

While onion is cooking season steaks with onion soup mix spices and Montreal steak spice. Spray meat slightly with cooking spray so that the spices adhere to meat. Rub in gently with the back of a spoon.

When the onions are done add water wine and bay leaves to the pot. Arrange carrots and potatoes over the onions and season with salt. Place meat on top of vegetables and cover the pot. Bring to a boil and simmer over low heat for 2–2½ hours. Be careful not to overcook as the meat can dry out.

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